Recipe - Mediterranean Spelt Salad with Capers, Olives, and Feta

[Guest guest]

We had this at dinner tonight, it was really good. The recipe is from Crescent

Dragonwagon's book " Passionate Vegetarian " .

 

Mediterranean Spelt Salad with Capers, Olives, and Feta

 

Author's Note: The spelt, by virtue of being cooked with turmeric, takes on a

subtle golden cast. This is a great summer salad; take it along on a picnic or

serve it with vegetables hot off the grill. This is a generous recipe.

 

1 cup spelt or kamut (I used kamut because its what I had on hand)

1 tablespoon turmeric

2 1/2 cups water, preferably spring or filtered (I used tap water)

1/2 cup sliced, pitted kalamata or other Greek olives

1 red or green bell pepper, charred, peeled and diced

1 tablespoon capers, well drained and rinsed

1 tablespoon extra virgin olive oil, or more to taste

2 tablespoons fresh-squeezed lemon juice, or more to taste

6 ounces feta cheese, cut into 1/2-inch cubes

1/4 cup finely chopped Italian parsley (I used regular parsley)

salt and freshly ground black pepper to taste

1 pint cherry tomatoes, rinsed, stems removed, halved if very large

 

Bring the water to a boil over high heat. Place the spelt or kamut in a sieve

and rinse well. When the water is boiling, add the rinsed grain and turmeric;

return to a boil. Turn the heat down as low as you can and cook for 1 hour and

15 minutes. Test for doneness and cook until the grain is done.

 

Put the grain in a medium-large bowl. Add the olives, pepper, capers, oil, lemon

juice, feta, and parsley, tossing well. Cover and refrigerate for at least 4

hours, or up to 3 days in advance.

 

Just before serving, taste and season with salt and pepper as needed. Toss in

the cherry tomatoes and serve. Serves 6 to 8.